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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 8 - Chilli Coconut Chicken

Ashleigh Bareham

Immunity Round 2

Chilli Coconut Chicken with Coconut Rice, Lychee Relish and Roti

Serves 4


Marinated chicken

3cm piece ginger, peeled

6 kaffir lime leaves

2 garlic cloves

2 stalks / 1 tablespoon chopped lemongrass

2 tablespoons chopped coriander root

2 tablespoons fish sauce

1 tablespoon palm sugar

1 tablespoon lime juice

1 kg chicken pieces


Chilli Coconut Sauce

5 dried red chillies, soaked

2 garlic cloves

4 stalks / 2 tablespoons lemongrass, chopped

4cm piece ginger, peeled

1 lime, zested

3 tablespoons coriander root

600ml water

200ml coconut milk

3 tablespoons fish sauce

2 1/2 tablespoons palm sugar

3 tablespoons lime juice

3 tablespoons vegetable oil


Coconut rice

1 cup jasmine rice

250ml coconut milk

250ml water

4 kaffir lime leaves

1 stalk lemongrass, crushed



1 cup Atta flour

90ml water

salt to taste


Lychee relish

8 lychees, peeled, quartered

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon palm sugar

3 cm piece /1 tablespoon finely grated ginger, juice squeezed

1/2 cup coriander leaves


  • To make the marinade, combine all ingredients except chicken in a small food processor and blend until a smooth paste forms. Pour over chicken pieces and mix well to coat. Set aside to marinate in the fridge.
  • To make the chilli coconut sauce, place soaked chillies, garlic, ginger, lemongrass, lime zest, coriander and teaspoon salt into a small food processor or mortar and pestle and grind to a smooth paste.
  • Heat vegetable oil in medium pan and add chilli paste. Cook, stirring for 3-5 minutes until fragrant. Remove 2 tablespoons of paste and set aside. To the pan add water, coconut milk, fish sauce, palm sugar and lime juice and bring to a simmer.
  • Heat a chargrill pan and brown chicken on all sides until charred. Add chicken pieces to sauce and simmer for a further 30 minutes or until chicken is cooked through.
  • Meanwhile, to make the roti, combine flour, water and a pinch of salt to form a dough. Knead until smooth and elastic. Cover and rest for 30 minutes. Divide dough into 8 pieces and roll out thinly. Cook for 1 minute on each side in a hot pan then using tongs, place over an open flame to puff up. Cover loosely with a clean tea towel to keep warm.
  • To make the rice, rinse uncooked rice under running water until water runs clear. Place in a saucepan with remaining ingredients. Bring to the boil then reduce heat and simmer for approximately 15 minutes or until all liquid is absorbed.
  • For the lychee relish, combine all ingredients in a small bowl and mix well to combine.
  • To serve, divide rice and curry between bowls. Top with reserved chilli paste and serve with lychee relish and roti bread on the side.